Step into the sultry charm of New Orleans with the Vieux Carré cocktail, a sophisticated blend that captures the essence of the French Quarter in every sip. Born in the 1930s at the iconic Carousel Bar of Hotel Monteleone, this classic cocktail masterfully combines American rye whiskey, cognac, and sweet vermouth, enhanced by the herbal complexity of Bénédictine and a perfect balance of bitters.
Vieux Carre Cocktail Recipe
Cuisine: United StatesDifficulty: Easy
Servings
1
servingsPrep time
4
minutesCalories
214
kcal
Cook Mode
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Ingredients
30 ml 1 fl oz Rye whiskey
30 ml 1 fl oz Cognac
30 ml 1 fl oz Sweet vermouth
7.5 ml 1/4 fl oz Bénédictine
2 dashes 2 dashes Peychaud’s bitters
2 dashes 2 dashes Angostura bitters
Orange peel for garnish
Ice cubes
Equipment
Mixing glass- Bar spoon
- Hawthorne strainer
- Jigger
- Rock glass
Instructions
- Fill your mixing glass ¾ full with fresh, clean ice
- Add rye whiskey, cognac, and sweet vermouth
- Pour in the Bénédictine
- Add both Peychaud’s and Angostura bitters
- Stir gently but thoroughly for 30-45 seconds until well-chilled
- Place a large ice cube in your rocks glass
- Strain the cocktail over the ice cube
- Express an orange peel over the drink and use as garnish
Notes
- For the most authentic experience, use Sazerac Rye as your whiskey base
